Effect of fluorescence light on phenolic compounds and antioxidant activities of soybeans (Glycine max L. Merrill) during germination

Food Science and Biotechnology

Volumn 24, Issue 5, 2015, Pages 1859-1865

  Yuan, Ming ^a   Jia, Xuejing ^a   Ding, Chunbang ^a   Zeng, Haiqiong ^a   Du, Lei ^b   Yuan, Shu ^a   Zhang, Zhongwei ^a   Wu, Qi ^a   Hu, Chao ^a   Liu, Jing ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b Quality Inspection of Agricultural Products Monitoring Center Ya an Agriculture Bureau   (China)

Author keywords

antioxidant; light; phenolic; soybean; sprout

Indexed keywords

AMINO ACIDS; CULTIVATION; LIGHT; PHENOLS; SEED;

ANTI-OXIDANT ACTIVITIES; LIGHT TREATMENTS; MORPHOLOGICAL CHARACTERISTIC; PHENOLIC; PHENOLIC COMPOUNDS; REDUCING ACTIVITY; SOYBEAN; SPROUT;

ANTIOXIDANTS;

EID: 84942871401     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-015-0243-4     Document Type: Article

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